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Bamboo Ash, Sea Urchin Lift Jaan’s Cuisine: Singapore Dining

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JAPANESE TREND / Japanese Cooking (60) / Japanese Cooking (62)

Taking up herewith Japanese Cooking Trend News by Media.
Japanese Cuisine Trend might be read via these News.
Interested in "A Japanese who gave wings to local ceramics, cuisine", "Bamboo Ash, Sea Urchin Lift Jaan’s Cuisine: Singapore Dining" and etc. 

Dec 29, 2009 by Vietnews Online

The residence, owned by a Japanese couple, has been serving as a venue for locals and expatriates to explore Vietnamese culture through ceramic making and cooking classes.

Known by the name Overland Club, the school has been up and running since 2001 under the management of Tomizawa Mamoru, a Japanese man who has spent the past 14 years working and living in Vietnam.

“I used to take part in a project of a friend of mine to travel across Europe and Asia,” he explained his reason for setting up the school. “Anywhere I go, I want to learn new things of the locals. So why not opening a small center to introduce Vietnamese culture to foreigners?” ...

Commentary › Video games -- the best Japanese teacher money can buy
Dec 29, 2009 by Japan Today

TOKYO — Sitting opposite me on a crowded Den-en-Toshi line train are five businessmen, all in black suits, each playing a Nintendo DS. What’s wrong with this picture? Nothing, since we’re in Tokyo. Back home in New York, however, such a vision would seem curious.

In the West, video games are largely seen as toys, amusements for children, teenagers and 20-somethings still living in their parents’ basements. In Japan, video games are thought of more as hobbies. It doesn’t matter if you’re male, female, old or young — if you enjoy collecting game software, go nuts.

Nintendo and Sony’s historical dominance in the video game market surely accounts for much of the difference in attitude. But there’s also likely a bit of national pride involved. What Japanese person isn’t proud of the fact that Mario is one of the most recognizable faces on the planet? …

He's A Saucy Food Trendsetter
Dec 28, 2009 by Investor's Business Daily via Yahoo! News

Defying the reserved image of a Japanese-born American, he made noise and got people's attention.

Yoshida is not shy about prancing around in a Santa Claus hat singing "Jingle Bells," wearing angel wings and a halo, or impersonating Elvis.

For him, being goofy, off-the-wall and downright crazy is standard operating procedure. And for the former karate teacher turned businessman, his demeanor has paid off.

Yoshida is best known for his Mr. Yoshida's Gourmet Sauce -- a teriyaki concoction -- as well as his line of other Asian sauces and marinades that hit the market in the 1980s. His products came out in Costco's forerunner, Price Club, when the warehouse chain had just two stores. ...

PRINCETON: Duo bringing sushi to Princeton
Dec 29, 2009 by The Princeton Packet 

All that rich cooking, those sugary treats, making you crave a little Asian leanness and simplicity over the holidays?

Keep a watch at South Tulane Street where MoC MoC Sushi is set to open, featuring the fresh flavors of raw fish, rice and other simple and elegant Japanese fare.

MoC MoC Sushi is a partnership between Michael Chang and his sister, Carrie Chang. Mr. Chang is a veteran of Sunny Garden restaurant on Route 1 in West Windsor where he was a manager. He and his sister also worked for years at their parents’ restaurant in New York City, Osaka Japanese Restaurant in Manhattan. ...

Origami virtuoso sets plane record
Dec 28, 2009 by Belfast Telegraph

Takuo Toda, head of Japan Origami Airplane Association

Japanese origami plane virtuoso Takuo Toda has set a world record for a hand-launched plane made with only paper, but fell just short of the 30-second mark. Related Stories Gift boxes 'could tempt thieves' Gourmet US eatery cooking with marijuana Council bans bingo calls Mud runners get stuck in Swimmers ignore the big freeze

Bamboo Ash, Sea Urchin Lift Jaan’s Cuisine: Singapore Dining
Dec. 29, 2009 by Bloomberg

Restaurants at the top of skyscrapers tend to have prices as elevated as their location without dishes to match the drama of the panoramic city views.

It was with trepidation that I headed to meet a visiting friend at Jaan on the 70th floor of the Swissotel Stamford. I’d been before, years earlier, and had vowed not to return.

The food has been transformed by executive chef Andre Chiang, who took over in July 2008, and the service is excellent. The change was noticed by the Miele Guide, which ranks restaurants across Asia. When the second edition came out on Sept. 30, Jaan was the highest new entrant, at number four.

Enjoy crispy seafood without the fat
Dec 29, 2009 by Pittsburgh Tribune-Review

If you want to keep the crunch without crashing your diet, you can make crispy seafood part of a balanced diet.

Oven-frying fish or shellfish can give you results that are close to deep-fried, but with dramatic cuts in fat and calories.

The first step is to coat fish fillets, shrimp or scallops with a layer of buttermilk, mustard, or even a low-fat creamy salad dressing. Then coat the pieces with fresh seasoned breadcrumbs, crushed flake cereals or cornmeal. ...

Bleacher Report: Ten fighters the UFC should sign in 2010
Dec 28, 2009 by Sports Illustrated

In 2009, the UFC acquired a goldmine of new talent to further bulk up their already super-sized MMA roster. Due to the demise of Affliction, the UFC was able to snatch up several top-ranked fighters, including former UFC light heavyweight champion Vitor Belfort. ...

Mochi draws a crowd in 'Aiea
Dec 28, 2009 by Honolulu Advertiser 

The happy clatter of mochi-pounding mallets reverberated from the Aiea Hongwanji Mission yesterday morning as the community turned out for the traditional Japanese New Year's ceremony.

Amy Kanakuri, 14, a ninth-grader at Pearl City High School, was among the mighty mallet swingers. Even the unschooled observer could see that Amy, who has been taking part in the ritual since she was in the fifth grade, knew what she was about as she pounded the sweet paste used to bake rice cakes given to all comers.

In all, about 100 pounds of rice cakes were distributed yesterday.

Aussie ‘ChristmaSteak’ for Japanese families
Dec 24, 2009 by Queensland Country Life

CHRISTMAS is one of the peak meat consumption seasons in Japan, as many families and businesses celebrate the end of year with hearty meals such as sukiyaki (Japanese style quick cooking stew with soy based sweet sauce), nabe (clear broth hot pot with meat or seafood), and other Japanese or western style dishes.
By J.S. on Dec 30, 2009



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